1 (3-4-ounces) (1.4 to 1.8 kg) chicken, cut into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
7 tablespoons olive oil
1 small white onion, diced
2 bay leaves
3/4 pound (350 g) mushrooms, quartered (mixed wild or white button)
4 garlic cloves, thickly sliced
4 tablespoons chopped pancetta or bacon
1/2 teaspoon red pepper flakes
3 tablespoons chopped fresh Italian parsley
1/2 cup red wine
1 (1-pound) (450-g) can peeled Italian tomatoes
1 cup Chicken Stock
1/2 cup Tomato Sauce
Pollo Del Cacciatore
Sprinkle the chicken with the salt and pepper and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large nonstick high-sided fry pan set on high heat. Add the chicken to the pan anc cook until well browned, about 3 minutes per side, Transfer the chicken to a plate and set aside.
Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons. Cook the inion, bay leaves and mushrooms over medium heat, for 5 minutes. Add the garlic, pancetta, red pepper flakes and half of the parsley and cook for 3 minutes. Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan to mix in the flavorful pan residues. Add the tomatoes and their juice, the chicken stock, tomato sauce and browned chicken pieces. Break the tomatoes into smaller pieces with the back of a spoon. Bring to a boil, reduce the heat and simmer, uncovered, for 15-20 minutes.
Transfer the chicken to a serving dish. Cook the sauce 5 more minutes. Taste for salt and pepper. Pour the sauce over the chicken, sprinkle with the remaining chopped parsley and serve.